Receta Spiced Lamb Burgers in Pita

de Monte Mathews

click to rate

1 voto | 762 views

0 evaluaciónes | 0 comentarios

Ingredientes

older Ina recipe that called for ‘draining’ both the yogurt and the cucumber
overnight to rid them of their considerable water content. But in “Barefoot
Contessa Foolproof” (Clarkson Potter 2012), Ina discovered that Greek-style
yogurt and so-called “English” cucumbers, allowed you to skip that step. You do drain the cucumber—wringing the
moisture out with your hands but the thick Greek yogurt needs no draining at
all. Any leftover Tzatziki is a
wonderful addition to a cheese plate, especially one that has Feta as one of
its cheeses. You can even toast any pitas
you have left over and serve them in lieu of crackers. Here are the recipes:
Recipe for Bon Appetit’s Spiced Lamb Burgers in Pita Bread
2
1/2 pounds ground lamb, preferably shoulder
1
medium onion, very finely chopped
3/4
cup chopped fresh flat-leaf parsley
1
tablespoon ground coriander
3/4
teaspoon ground cumin
1/2
teasoon ground cinnamon
1
1/2 teaspoons freshly ground black pepper
1/4
cup olive oil, plus more for grilling
8
thick medium pita breads with pockets
1. Using a fork, mix
lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil
in a large bowl. Cover and chill at least 1 hour.
2. Prepare grill for
medium heat and oil grate. Or heat a panini maker like I did. Working one at a time, open each pita pocket by
cutting along seam, halfway around perimeter. Spoon filling into pitas,
spreading to edges. Close, pressing on filling to seal.
3. Grill pitas until
filling is cooked through and bread is crisp, about 5 minutes per side.
Do
ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be
stuffed 1 hour ahead; cover and chill.
Recipe for Ina Garten’s Easy Tzatziki
2
(7-ounce) containers Greek yogurt, such as Fage Total
1
hothouse cucumber, unpeeled
2
tablespoons freshly squeezed lemon juice
1
tablespoon white wine vinegar
1
tablespoon minced fresh dill
1
1/2 teaspoons minced garlic (2 cloves)
Kosher
salt and freshly ground black pepper
Place
the yogurt in a medium bowl. Grate the cucumber on a box grater on the largest
grating side and squeeze it with your hands to remove most (but not all) of the
liquid. Add the grated cucumber to the yogurt. Add the sour cream, lemon juice,